The process of transforming sorghum grains into a puffed, edible snack is similar to popping corn. Subjecting the small, round grains to high heat causes the internal moisture to convert to steam, eventually leading the kernel to burst and expand. This results in a light, crunchy snack.
This method of food preparation offers a nutritious alternative to commercially produced snack foods. The resulting puffed grain retains many of the nutritional benefits of the whole grain, offering fiber and various minerals. Historically, this has been a food source in various parts of the world, leveraging its drought resistance and adaptability.
